"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Enchilada Soup with Avocado Recipe

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This recipe for Enchilada Soup with Avocado, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judith Dimiceli
Added: Monday, December 22, 2008


1 tablespoon olive oil
6 cloves garlic, minced
1 tablespoon cilantro chopped
8 corn tortillas, divided
8 portions chicken breast (about 2 pounds)
1 can (15 ounce) pureed or stewed tomatoes
2 small onions, finely chopped
1 can (15 ounce) kidney or black beans, rinsed and drained
6 cups fat-free reduced-sodium chicken broth
2 cups water
1 can (6 ounce) tomato paste
1 tablespoon ground cumin
2 teaspoons chili powder
2 bay leaves
Ground red pepper, to taste
3/4 cup reduced-fat Cheddar cheese, shredded
1 avocado, peeled, pitted and diced

In a large pot, saute' garlic and cilantro in olive oil, 3 minutes
Chop 4 of the tortillas into approximately one inch squares and add to pot; saute' until softened, about 5 minutes
While tortillas are cooking, slice chicken into bite-size pieces
Add chicken, tomatoes, onions, chicken broth, water, tomato paste, cumin chili powder and bay leaves; bring to a boil over high heat
Reduce heat to low, add ground red pepper and simmer for 30 minutes stirring occasionally
While the soup is simmering, preheat oven to 400
Using scissors, cut the remaining tortillas into approximately 1/4 inch wide strips and place on a baking sheet in a single layer
Bake until lightly browned, about 7 minutes (They will crisp as they cool)
Simmer for 30 minutes, remove the bay leaves
Ladle soup into bowl and top with shredded cheese, diced avocado and tortilla strips

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